Asparagus (Spinach) Soup Recipe

Summary

Difficulty LevelEasyServings6
CuisineCourse
DishMain Ingredient

Ingredients

 Chopped onion1⁄2 Cup (8 tbs)
 Chopped parsley1 Tablespoon
 Chopped celery1⁄2 Cup (8 tbs)
 Butter1⁄4 Cup (4 tbs)
 Chicken broth3⁄4 Cup (12 tbs)
 Frozen asparagus spears/Frozen spinach250 Gram (Or Chunks)
 Flour2 Tablespoon
 Non dairy creamer3⁄4 Cup (12 tbs)
 Pepper1⁄8 Tablespoon

Nutrition Facts

Serving size

Calories 251 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 4.8 g24.2%

Trans Fat 0 g

Cholesterol 20.2 mg

Sodium 159.8 mg6.7%

Total Carbohydrates 22 g7.2%

Dietary Fiber 0.81 g3.2%

Sugars 1.3 g

Protein 1 g2.8%

Vitamin A 13.7% Vitamin C 9%

Calcium 2.5% Iron 4.6%

*Based on a 2000 Calorie diet

Directions

Saute together onion, parsley, celery in butter.
Add 3/4 C. chicken broth and asparagus (or spinach).
Cook until tender.
Blend in blender until smooth and place in saucepan.
Add slowly flour, non-dairy creamer, and pepper.
Stir.
Add 2 C. chicken broth and bring to boil, stirring constantly.
Season to taste.
This soup may be served hot with thin lemon slice garnish or cold with sour cream.
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